Char Siu Smoked Pulled Pork

Check out this non-traditional take on char siu (aka Chinese barbecue pork) combined with the wonderful smoky flavors of hot and fast American-style pulled pork shoulder. A truly flavorful combination you will love!

Course BBQ, Grilling

Cuisine American, Chinese

Keyword Char Siu Smoked Pulled Pork

Prep Time 1 30

Cook Time 8

Servings

Calories 287kcal

Author Bon Appeteach

Ingredients

10 lb. Pork Shoulder
4 tbsp. Butter
1/3 cup Salt, Pepper, Garlic Dry Rub
Extra Rice Wine Vinegar and Water for spritzing

Char Siu Marinade

1 cup Sugar
2 tbsp. Salt
1 tsp. Black Pepper
2 tsp. Chinese Five Spice
2 tsp. Sesame Oil
1/4 cup Rice Wine
1/4 cup Hoison Sauce
1/4 cup Soy Sauce
1/2 cup Honey
4 tbsp. Fermented Bean Curd
4 cloves Garlic sliced (not minced)

Instructions

Preparation

Prep the pork shoulder by removing it from the packaging, remove any excess moisture with paper towels, and score the fat cap. Trim and visible silver skin if needed.
In a bowl, whisk together all of the char siu marinade ingredients until fully combined. Set aside 3/4 cup of the marinade in a separate container and store it in the fridge for later (this will be used later in the recipe).
Place the pork shoulder into a large container or bag and pour the remaining marinade mixture over the pork. Coat it fully on all sides and place it into the fridge for 12-24 hours (max). Rotate the pork shoulder in the marinade a few times if possible for even flavor.

Smoking Instructions

Preheat the smoker to 275-300 F. (this is a hot and fast cook and done purposefully with this style marinade).
Remove the pork shoulder from the marinade and discard the excess. Lightly pat down the outside of the pork shoulder and then season it all over with a salt, pepper, and garlic powder rub.
Place the pork shoulder onto the smoker and smoke until the internal temperature reaches 165-170 F. During the time, spray the outside of the pork shoulder with diluted rice wine to build the bark.
Once the internal temperature reaches 165-170 F. place the pork shoulder into a foil pan or cast iron pan. Pour the reserved marinade over the top and add sliced pieces of butter over the top. Cover it tightly with foil and place it back onto the smoker.
Continue to smoke until the pork is tender and reaches a temperature between 195-205 F.
Remove from the grill and let it rest, covered for an hour before pulling for best results. Serve with your favorite sides (I love it wrapped in scallion pancakes - as pictured).

Notes

Shred the pork by hand if possible for best results.

Nutrition